I've been eating quinoa for a while but admittedly haven't gotten very creative with the way I cook it (save cooking it with some bullion once!). As such, my quinoa has been pretty plain, and since I make it weekly, I was getting pretty bored. Then it dawned on me — I need to cook it in coconut milk!
Coconut milk quinoa is like a hybrid of decadent coconut sticky rice and protein-packed quinoa. It's got a creamy, rich flavor that makes it perfect for a tropical side dish (I made mine to go with some salmon with a fresh mango jalapeño pico) or a breakfast porridge. My next experiment will be overnight quinoa with creamy coconut milk — and probably quinoa pudding. But first, the specifics!
It's super simple: one can of full-fat coconut milk and 2/3 cup of dry quinoa. Bring it to a boil, and reduce to a simmer until it's fully cooked, being mindful to stir it and fluff it with a fork (don't let it stick to the sides of the pot!). And that's really it. You can serve some of it up hot immediately, and save the rest for a delicious breakfast or side dish. This one simple swap will make your weekly plain Jane grain so much more gourmet — it's like a bite of vacation!